Learn how to make pavlova – the egg white meringue dessert named after Russian ballerina Anna Pavlova. Served with raspberry sauce.
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It’s no coincidence that the late Russian ballerina Anna Pavlova, after whom the pavlova dessert was named, is said to have been ethereal, delicate and slightly controversial. Its namesake, this simple confection, has a fairly straightforward ingredient list, but the end result is all about feel and finesse.
To remain neutral, let’s say that both New Zealand and Australia are responsible for the delicious pavlova; an edible translation of sugar turning into cumulative clouds, it’s one of the best vehicles for seasonal fruit, whipped cream, sorbet, and ice cream.
Whether you’re from Australia, New Zealand or elsewhere, I hope you’ll try this delightful recipe. It’s a delicious dessert any time of the year.
How to Make Pavlova: Working with Egg Whites
Sweet, crunchy and melt-in-your-mouth, pavlova is reason to understand the fickle, hard-working all-purpose protein.
You’ll create your best egg white confections when you know how to treat this important part of the egg. An egg white is pure protein. If it’s initially at room temperature, the egg whites will get bigger and stronger as you whip them.
To bring egg whites to room temperature, remove the eggs the night before using them, or place them in a bowl of warm water to chill for about 10 minutes.
Make sure all bowls, hands, and utensils that come in contact with egg whites are as clean and free of incidental oils as possible. If you’re separating eggs, crack them in half and gently toss the yolk back and forth between the eggshell halves, allowing the egg white to drip into a clean container.
If a little yolk drips into your flawless egg white, fish it out with a clean eggshell. Tip: If a bit of zest gets in, they’ll sink to the bottom and are easy to spot and hold back when it’s time to use the egg whites.
Don’t know what to do with the leftover egg yolk? Most puddings such as pastry cream or oven pudding are based on egg yolks.
Recipe adapted from Flo Baker’s Pavlovas in the San Francisco Chronicle: The Fourth of July Dessert has roots in Australia
Pavlova
Adding an acid like cream of tartar (a dry acid) or vinegar will help add structure to the meringue. You can use both. If you use cream of tartar, mix it in with the egg white from the start. If you use vinegar, add it later with the vanilla extract.
ingredients
- Meringue:
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1 1/2 teaspoons pure vanilla extract
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1/2 teaspoon cream of tartar OR 2 teaspoons white wine vinegar OR distilled white wine vinegar
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1 1/2 tablespoons cornstarch
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1 1/2 cups granulated sugar
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3/4 cup (6 ounces, about 6) large egg whites, preferably room temperature
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pinch of salt
- topping:
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2 pints fresh or frozen berries
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1/4 cup sugar
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whipped cream for spreading
method
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Prepare baking tray, preheat oven:
Place the rack in the middle of the oven and preheat the oven to 275°. Line a large baking sheet with parchment paper.
Pour the vanilla extract and vinegar (if using) into a small mug. Mix the cornstarch with the sugar in a small bowl.
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Beat egg whites, cream of tartar (if using), and salt:
In a large bowl using a high speed mixer fitted with the whisk attachment, beat the egg whites, cream of tartar (if using) and salt, starting on low and gradually increasing to medium speed until you can see soft peaks/tracks The egg white bubbles are very small and evenly, about 2 to 3 minutes.
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Add sugar cornstarch mixture, vanilla and whipping cream:
Increase the speed to medium-high and slowly and gradually sprinkle in the sugar and cornstarch mixture.
A few minutes after these dry ingredients are added, slowly pour in the vanilla and, if you didn’t use cream of tartar, the vinegar.
Increase speed slightly and beat until meringue is glossy and stiff peaks form when whisk is lifted, 4 to 5 minutes.
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Squirt meringues:
On a baking sheet lined with parchment paper or silicone wrap, pipe or scoop the meringue into 8 to 10 large round mounds, about 3 inches wide. Use the back of a spoon to make a well in the center of the mound to hold the filling once the meringue is baked.
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Bake:
Place baking sheet in oven at 275°F. Reduce oven temperature to 250°F. Bake 50-60 minutes or until meringues are crisp, dry to the touch, and white (not brown or cracked) on the outside. The inside should have a marshmallow-like consistency.
Check the meringue at least once during the baking time. If they turn color or crack, reduce the temperature by 25 degrees and turn the pan over.
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Cool:
Carefully remove from the baking sheet and let cool on a wire rack. The meringues will keep in a tightly sealed container or individually wrapped at room temperature for up to a week if your house is not humid.
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Surcharge:
Garnish with your favorite filling (lemon curd, raspberry or blueberry sauce and freshly whipped cream) and serve.
Sauce or filling instructions
If you want to make a berry sauce, heat a few pints of fresh or frozen berries in a medium saucepan with about a quarter cup of the sugar. Heat over medium-high heat, stirring once or twice, for about 5 to 10 minutes, depending on how the berries break apart. Take it from the stove and let it cool off.
Additional links:
Chocolate Pavlova with Raspberries here on Simply Recipes
